My grandmother used to make something very similar. She called it "wilted" lettuce. She used beacon grease, chopped up the beacon and added a touch of vinegar and sugar to the grease and poured it over the lettuce while the grease was still hot.

It's so bad for you in so many ways, but I always thought it was the food of the gods.

In early spring, she would add dandelion leaves to the lettuce and that added a very nice flavor and texture.